Three cheese soufflé omelette

By Mary Berg
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Combine the flavours of rich gruyere, old cheddar and light creamy parmesan cheese with fresh herbs. 



Three cheese souffle omelette

  • 3 eggs, separated
  • ¼ teaspoon kosher salt
  • 2 teaspoons butter
  • 2 tablespoons extra old cheddar, grated
  • 2 tablespoons gruyere, grated
  • 1 tablespoon parmesan, grated
  • 2 teaspoons fine herbs, such as chives, tarragon and/or parsley, finely chopped


  1. Place a seven or eight-inch nonstick skillet over medium-low heat, set the oven rack to the centre position and heat broiler to high.
  2. Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside and lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
  3. Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for one minute. Gently sprinkle with all the cheese and transfer to the oven for two to three minutes or until the cheese melts.
  4. Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately. Enjoy!

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